Gratin di gnocchi al parmigiano

Ingredienti

• 350 ml milk (any king)
• 1/4 onion (unchopped)
• 2 cloves
• 1 bayleaf
• 2 thyme sprigs (optional)
• 20 g butter (salted or unsalted)
• 20 g all-purpose flour
• Salt and pepper to taste
• Milk from above
• Pinch of nutmeg
• 40 g freshly grated Parmesan cheese (+ more for broiling)
• 400 g raw gnocchi (for 2 people it's one go of my gnocchi recipe)
• Plenty of salted water (for cooking)

Preparazione

1. 1

   --- For the sauce's milk ---

2. 2

   Place all the ingredients in a pot over low heat. Leave it to simmer for 10 minutes. Stir every once in a while so the milk doesn't stick to the bottom and burn.

3. 3

   Pass the contents through a colander and keep the milk.

4. 4

   --- For the bechamel sauce with cheese ---

5. 5

   Melt the butter over medium heat and add the flour.

6. 6

   Let the mix cook for 1 minute, mixing constantly with a whisk. This mix is called "roux" (pronounced "roo") in french.

7. 7

   Remove the pot from the heat and add a drizzle of milk. Whisk together. You'll notice a dough-like mix will form at first.

8. 8

   Add all the milk one drizzle at a time, mixing in between. When the mix is thin enough, add the rest of the milk in one go. Finish by adding a bit of nutmeg.

9. 9

   Return the mix to medium heat and let it come to a boil. While this happens mix constantly with your whisk.

10. 10

    From the moment it breaks into a boil, let it cook for a minute. Remove the bechamel sauce from the heat.

11. 11

    Add the parmesan cheese and mix to melt it into the sauce.

12. 12

    Add salt and pepper to taste.

13. 13

    --- For the parmesan gnocchi gratin ---

14. 14

    When the sauce is ready, add the gnocchi to the boiling water. Cook only enough to fill the base of the pot at once. If you add more, they could stick.

15. 15

    As they come afloat, remove them and transfer them directly to the sauce. Mix them in to prevent them from sticking. Repeat with all the gnocchi.

16. 16

    Place the gnocchi with the sauce in individual oven-safe dishes or a large one works, too.

17. 17

    Grate more cheese on top. It's important that it's cold, finely and freshly grated for that perfect gratin.

18. 18

    Place the gnocchi in a preheated oven on max heat, you will especially need the broil or top heat for this. Don't leave their side because depending on your oven it could take anywhere from 2 to 15 minutes.

19. 19

    Once golden on top, remove them from the oven and serve immediately.